Caslon
Executive Chef
I spent the day making Summer Vegetarian Lasagna, Quick Gnocchi with Lamb Ragu, Ginger Teriyaki Flank Steak, and another pasta dish with smoked chicken, peas, and fava beans. The sides for two of the dishes were salads I "contrived." We had lots of food left over. Since I'm not a big pasta fan, I passed on the pasta, brought home some of the teriyaki flank steak and a 4l Mayonnaise pail of salads. I ate salad topped with teriyaki flank steak. For the dressings on the salads I did a lime juice-lime zest-Persian Lime EVOO on one and the other one was with espresso vinegar, maple syrup, and EVOO. Both salads got a big thumbs' up and the
"recipes" will be in the meal kits in June. I put "recipes" in quotes because I wing making salads and find it ironic that one needs a recipe for a tossed salad at this time of year when fresh from the farm produce is available.
See? Now that is why I feel so small here